Cherry Tomato Confit
15m prep 40m cook 1h 0m ready
Cherry tomatoes are roasted with garlic and thyme until bursting, then served on ricotta-toasted baguette slices for an easy appetizer.
Nutrition (per serving, estimated)
Estimated based off 5 of 6 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 109 mg
- Iron: 1.39 mg
- Magnesium: 37.1 mg
- Phosphorus: 130 mg
- Potassium: 272 mg
- Zinc: 1.07 mg
Let's Cook
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Step 1.
Heat the oven to 350°F. On a small rimmed baking sheet, toss the cherry tomatoes with the smashed garlic cloves, fresh thyme sprigs, 2 tablespoons olive oil, and ⅛ teaspoon each salt and pepper. Spread them in a single layer.
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Step 2.
Bake until the tomatoes are wrinkled, fragrant, and beginning to burst, 30 to 40 minutes, shaking the pan halfway through to ensure even cooking. Let cool completely on the baking sheet.
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Step 3.
While the tomatoes cool, toast baguette slices until golden. Spread ricotta onto each slice. Once the confit is cool, pile the tomatoes, garlic, and thyme on top of the ricotta. Serve immediately.
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Step 4.
To store leftover confit, transfer the tomatoes, garlic, and thyme to a jar, cover with additional olive oil, and refrigerate for up to 1 week.
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